A unique casserole – scallops and vegetables are cooked in a white sauce, topped with oats and cheese, and then baked.
Good morning everyone! Initially I couldn’t decide what recipe to share today, and then settled on this Scallop & Veggie Casserole. In order to give credit where it is due, I want to state that this somewhat unique recipe was not all my idea. I found something similar in a Taste of Home cookbook, was intrigued, and decided to try it. As is the usual, (I can’t seem to stick with any recipe), I made several changes and wanted to share my adaption. (Note: You can find the original here.)
Up until a couple of weeks ago, I had never cooked scallops and had only tasted them one time at a restaurant. As a result, I was a little bit nervous as to how this dish might turn out.
Casey: “What’s for dinner?”
Me: “Scallop & Veggie Casserole!”
Casey: “Uhhh…what? Is it good?”
Me: “I hope so. I have no idea what I’m doing.”
30 minutes later…
Me (while staring into the skillet): “Hey, what are scallops supposed to look like when they’re cooked?”
Casey: “Oh no.”
We were pleasantly surprised when this casserole turned out to be delicious!
It is so flavorful and filling, and packed with scallops and vegetables.
Give it a try sometime! 🙂
Scallop & Veggie Casserole
- 3 celery ribs, thinly sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 2 Tablespoons olive oil
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups skim milk
- 1 lb bay scallops
- 1 cup rolled oats
- 3 Tablespoons butter, melted
- 1/3 cup shredded cheddar cheese
In a large skillet over medium heat, saute celery, bell peppers, and onion in olive oil until fork tender, about 8-10 minutes. Add flour, salt, and pepper. Gradually add milk. Bring mixture to a boil and boil for 2 minutes, stirring constantly.
Reduce heat and add scallops to veggie mixture. Cook until scallops are firm and no longer translucent. Meanwhile, preheat oven to 350 degrees Fahrenheit and lightly grease an 8×8 baking dish. Once scallops are cooked, transfer mixture to baking dish. In a small bowl, combine oats and butter. Sprinkle over casserole.
Bake for 15-20 minutes or until bubbly. Remove from oven, sprinkle with cheddar cheese, and return to oven for 5 more minutes.
Let stand for 5 minutes before serving.
~K in the Kitchen